JPH0449908Y2 - - Google Patents

Description

[Detailed explanation of the idea]

(Field of Industrial Application) The present invention relates to a dough mixer for making noodles that continuously kneads a mixture of flour and water, for example.
In particular, the present invention relates to a dough mixer having a structure suitable for large-scale equipment that performs large-scale processing. (Prior art) As is well known, in the noodle making process, etc., a kneading process is performed in which flour and salt water are added and mixed to form a network structure of gluten, and the quality of the noodles is determined by the quality of this kneading process. It has become one of the important deciding factors. This kneading process is a process that is performed by skilled craftsmen for so-called hand-made noodles, but even with mechanized noodle-making equipment, it is possible to achieve a kneading state similar to that of hand-made noodles, but there are issues that have been traditionally desired. From this perspective, various proposals have been made. One of the devices used in this kneading process is the so-called multi-hydrated noodles that add a large amount of water to produce a hand-made flavor (usually about 40 to 65 parts by weight of salt water per 100 parts by weight of wheat flour). For example, a mixer suitable for producing hydrated noodles is a mixer that is rotated by the same rotating shaft at different rotation radii inside a body container whose cross section is roughly U-shaped and whose top is closed with a lid. For example, a dough mixer is known in which three rolls are provided and the rotation of the rolls causes the raw material to be stretched or compressed between the inner surface of the body container and kneaded. (Problem to be solved by the invention) By the way, even if the dough mixer of the above type is enlarged to knead a large amount of raw materials, it will not be as good as a relatively small device that processes a small amount of raw materials. There was a problem in that high-quality dough could not be obtained, and this type of apparatus was simply not suitable for use in large-scale apparatuses that processed large quantities. This problem of incompatibility with increasing the size of the device is a major impediment to efforts to improve productivity with this type of device, which is generally configured as a batch-type, multi-water-added noodle device. In order to solve the above problem, the inventor of the present invention repeatedly investigated the reasons why large quantities cannot be processed suitably with the above type of dough mixer, and found that such a type of device does not require sufficient design strength as it increases in size. If we simply increase the size of each component to match the above, there will be parts where the raw material is not stretched or compressed properly between the rotating rolls and the inner surface of the container body. I realized that it was for the purpose of appearing. This problem occurs when the gap between the rotation axis and the roll parallel to it becomes large.
It was also found that this was caused by the raw material passing through this gap. (Means for Solving the Problems) The present invention has been made for the purpose of solving the above-mentioned problems and providing a dough mixer having a structure suitable for kneading raw materials in large quantities. be. The dough mixer according to the present invention, which was developed to achieve this purpose, is characterized by a substantially U-shape that opens upward in a cross section perpendicular to the axial direction, and whose bottom is approximately semicircular. A container body having a wall surface that is continuous in the axial direction and has an inner space that is sealed from the outside as a whole by closing the upper part of the wall surface, and a semicircular bottom portion of the container body. A rotary shaft disposed at the axial center position of the rotary shaft, and a plurality of pairs of radial arms extending in the radial direction from positions spaced apart from each other in the axial direction of the rotary shaft. and a roll group consisting of at least three rolls, each of which is installed and supported and is provided to rotate in close orbit along the inner surface of the bottom of the container body, and each of these rolls is mounted on the inner surface of the bottom of the container body. In a dough mixer for noodle making, which kneads the raw materials filled in the container body into dough by rotating along the container body, a rotating shaft and a The structure is such that a baffle member is provided that blocks the filling material from passing through by substantially closing the gap between the rolls in the radial direction. In the above configuration, the baffle member may be any member that is sufficient to prevent the mixed raw material from passing between the rotating shaft and the roll. It is also possible to arrange the members in order to perform the same function. (Function) By having the above-described configuration, the present invention provides a large-sized device that can constantly apply an appropriate stretching or compression action to the raw material in the container between the rolls and the inner surface of the container body. This makes it possible to perform a large amount of kneading processing using the same large-sized device. Note that each of the rolls is preferably rotatable about its own axis. (Example) The present invention will be described below based on an example shown in the drawings. Figure 1 shows a front view of a dough mixer that performs batch-type processing of 100 kg or more, which is an embodiment of the present invention, Figure 2 is a sectional view taken along line A-A in Figure 1, and Figure 3 is a A perspective view of the rotation mechanism is shown. In these figures, reference numeral 1 indicates a main container of the mixer, which is composed of a container body 11 and a lid 12. As shown in FIG. The container body 11 is formed as a casing having a horizontally elongated hollow chamber in a substantially U-shape with a roughly semicircular bottom in a cross section perpendicular to the plane of the drawing, and the top is open and can be opened and closed. The above-mentioned lid part 12 of
It is designed to be sealed from the outside. The main container is connected to a pressure reducing device (not shown) so as to be in a predetermined reduced pressure state. The container body has a rotating shaft 2 located at the center of the semicircular bottom of the container body 11.
Both ends of the rotating shaft 2 are rotatably supported by bearings 3, 3 outside the container body. Further, one end of the rotating shaft is connected to a rotary drive motor 4 via a speed reducer. The details of the rotation mechanism inside the container body are shown in FIG. 3, and include three arm portions 21, 22, which extend in the radial direction from near both ends of the rotation shaft 2 inside the container body. 23 are provided in pairs in the axial direction of the rotating shaft, and rolls 24, parallel to the rotating shaft 2 are provided at the extending tips of the arms of each corresponding pair.
25 and 26 are rotatably supported. In this example, the distances L between the rolls 24, 25, and 26 from the rotating shaft 2 are the same, but they may be set to different dimensions, for example, so that L ₁ > L ₂ > L ₃ . good. Further, each of the radially extending arms 21, 22 forming the pair,
Between the rotating shaft of 23 and the roll, there are baffle plates 27, 2 extending in the radial direction so as to fill the gap between them.
8 and 29 are provided. Further, each of the radially extending arms 21, 22 forming the pair,
Between the rotating shaft of 23 and the roll, there are baffle plates 27, 2 extending in the radial direction so as to fill the gap between them.
8 and 29 are provided. FIG. 4 shows an example in which rod-shaped roll members 30, 31 are provided between the extending arms 21, 22, 23 instead of the baffle plates. According to the dough mixer configured as described above, when the noodle dough raw material is put into the container and the rotating shaft is rotated in a predetermined reduced pressure state, the noodle dough raw material is transferred to the three rolls 24 rotating around the rotating shaft 2, 25, 26 and the inner noodles of the container body 12, the dough was stretched or compressed, resulting in a dough of excellent quality similar to that obtained when kneading a small amount in a small size. Example Dough was produced from noodle dough raw materials according to the following conditions using an apparatus having the configuration shown in the drawings. The obtained dough was cut into small pieces, and noodles were made using a noodle making machine according to a conventional method. Main container: Capacity 250 Radius of the bottom of the container body 425mm Radius of each roll 763mm Rotation orbit radius of each roll 262mm 1st roll 〃 mm 2nd roll 〃 mm 3rd roll 〃 mm Rotation speed of rotating shaft 30 to 50 rpm Inside the container Pressure: 60 torr Ingredients: 125Kg Flour 100 parts by weight Salt 4 parts by weight Water 45 parts by weight Comparative Example 1 Dough was produced in the same manner as in Example using the same equipment except that no baffle plate was attached, and the obtained dough was cut into small pieces. Then, noodles were made using a noodle making machine according to a conventional method. Comparative Example 2 A dough was produced using a conventional mixer for high water addition (horizontal type), and the resulting dough was directly made into noodles using a noodle making machine according to a conventional method. The noodles produced in each of the above examples were subjected to a quality test (sensory test) as noodles, and the results are shown in the table below.

[Table] However, the evaluation criteria in the above table are as follows:
The boiling rate was determined by boiling raw udon noodles in water for 20 minutes, evaporating the water to dryness, and calculating the ratio of this dried product to the raw udon noodles. (Color tone) 5: Very transparent and glossy 4: Transparent and glossy 3: Standard 2: Slightly transparent but not glossy 1: Not transparent and not glossy (Cooked crumbs) 5: There is very little boiling crumbling, and the corners of the boiled noodles are firm. 4: There is little boiling crumbling, and the corners of the boiled noodles are firm. 3: Standard 2: There is a little bit of boiling crumbling, and the boiled noodles are firm. The corners of the boiled noodles are slightly melted 1: There is a lot of boiling and the corners of the boiled noodles are melted (smoothness) 5: Very smooth and has the best texture 4: Slightly smooth and has a good texture 3: Criterion 2: Smooth Sheath is poor, the surface is a little rough 1: Smoothness is very poor and the surface is very rough (viscosity) 5: Both viscosity and elasticity are very good 4: Both viscosity and elasticity are somewhat good 3: Standard 2: Viscosity , Slightly inferior in elasticity 1: Very poor in both viscosity and elasticity (fabric condition) 5: Transparent, very smooth, no scratches, and good extensibility 4: Smooth and slightly extensible 3: Standard 2: Slightly Damaged and slightly poor in extensibility 1: Severely damaged and very poor in extensibility (Effect of the invention) As mentioned above, the dough mixer made of this grid is suitable as a large device for kneading a large amount of raw materials. It has a highly useful structure and is highly useful as a device suitable for producing hand-made noodles with a high amount of water added with high productivity.

[Brief explanation of drawings]

Figure 1 of the drawings shows a front view of an example of the general configuration of a dough mixer for batch-type processing according to the present invention, Figure 2 is a sectional view taken along line A-A in Figure 1, and Figure 3 is a rotational view. A single perspective view of the mechanism, FIG. 4 shows a perspective view of another example of the rotating mechanism. 1...Main container, 11...Container body, 12...
Lid portion, 2...Rotating shaft, 3...Bearing, 4...Reducer, 5...Motor, 21, 22, 23...Extending arm, 24, 25, 26...Roll, 27, 28,
29...Baffle board.

Claims (1)

[Claims for Utility Model Registration] (1) In a cross section perpendicular to the axial direction, a wall surface that is approximately U-shaped with an upward opening and whose bottom is approximately semicircular is continuous in the axial direction. , a container body having an inner space that is closed from the outside as a whole by closing the upper part of the wall surface; a rotating shaft disposed at the axis of the semicircular bottom of the container body; A plurality of pairs of radial arms extend radially from positions spaced apart from each other in the axial direction of the shaft, and rolls parallel to the rotating shaft are each erected and supported, and the inner surface of the bottom of the container body is and a roll group consisting of at least three rolls arranged to rotate in close proximity along a trajectory, and each of these rolls rotates along the inner surface of the container body, thereby filling the container body. In the dough mixer for noodle making, which kneads raw materials into dough,
A baffle member is provided between each of the radial arms of each of the plurality of pairs supporting the roll group, which substantially closes the radial gap between the rotating shaft and each roll to prevent the filling material from passing through. A dough mixer for making noodles. (2) The dough mixer for making noodles according to claim (1) of the utility model registration, characterized in that the inside of the container is in a reduced pressure state.